Homestyle Vegetable Beef Soup Serves 8--1-1/2 cups per serving.
2 lb. boneless eye of round cut into half-inch cubes 4 c. fat-free no-salt-added beef broth 2 c. water 1 14.5-oz. can no-salt-added diced tomatoes, undrained 1 lb. red potatoes, cut into 3/4-inch cubes 2 medium carrots, cut into half-inch slices 1 c. diced cauliflower 1 c. whole kernel corn, (kernels only) 1 medium onion, diced 1 tbsp Worcestershire sauce 1 tsp dried thyme, crumbled 1 tsp dried oregano, crumbled 1/2 tsp salt 1/4 tsp pepper In Dutch oven stir together beef, broth, water and tomatoes. Bring to a boil over high heat. Reduce heat and simmer, covered, for 45 minutes or until beef is starting to get tender. Stir in remaining ingredients and simmer, covered for 30 minutes or until vegetables and beef are tender; stirring occasionally. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
